Quick Blondie Bars
These chewy blondie bars are rich, buttery, and irresistibly sweet with a hint of caramel flavor. They come together in one bowl, bake beautifully, and can be customized with chocolate chips, nuts, dried fruits, or candy pieces. Perfect for snacks, parties, or meal prep, these bars are a simple, versatile treat that never disappoints.
Equipment
- 1 × 9x9-inch baking pan (or 9x13-inch for thinner bars)
- 1 × Large mixing bowl
- 1 × Wooden spoon or spatula
- 1 × Measuring cups and spoons
- 1 × Parchment paper or foil (for lining)
- 1 × Wire cooling rack
Ingredients
- 1 cup 227 g unsalted butter, melted (or salted butter, omit extra salt if using)
- 1 ½ cups 300 g packed brown sugar (light, dark, or a mix)
- 2 large eggs room temperature
- 1 large egg yolk
- 2 –3 teaspoons 10–15 ml vanilla extract
- 2 ½ cups 315 g all-purpose flour, unbleached
- 1 teaspoon 4 g baking powder
- 1 teaspoon 5 g kosher salt
- ½ – 2 cups 80–320 g mix-ins (choose from chocolate chips, toffee bits, chopped nuts, dried fruit, or candy pieces)
Instructions
- Prepare Your Baking Pan: Start by preheating your oven to 350°F (175°C). While the oven heats, line your chosen baking pan with parchment paper or aluminum foil, leaving enough overhang on the sides to lift the blondies out after baking. This not only makes slicing easier but also prevents sticking. For thicker, chewy blondies use a 9x9-inch pan (or 7x11-inch pan), and for thinner, more bar-like blondies use a 9x13-inch pan. Lightly grease the parchment or foil for extra insurance.
- Melt the Butter: In a large heat-safe mixing bowl, melt 1 cup (227 g) of butter until fully liquid. You can do this in the microwave in 20–30 second bursts or on the stovetop over low heat. For a deeper, nuttier flavor, consider browning the butter: allow it to cook a bit longer until it turns golden brown and smells toasty. This step enhances the overall richness of the blondies.
- Combine Butter and Sugar: Add the 1 ½ cups of packed brown sugar directly into the warm melted butter. Using a sturdy wooden spoon or spatula, stir the mixture until it looks glossy and smooth. This step dissolves the sugar crystals slightly, creating the signature chewy texture blondies are loved for. Don’t rush—mix until no visible clumps of sugar remain.
- Add the Eggs and Vanilla: Crack in two whole eggs and an additional egg yolk, one at a time. Stir thoroughly after each addition to fully incorporate them into the batter. Adding eggs gradually ensures a smoother, more stable mixture. Then, pour in 2–3 teaspoons of vanilla extract and stir until the batter becomes thick, creamy, and slightly glossy. The vanilla adds depth of flavor that enhances the caramel notes from the brown sugar.
- Mix Dry Ingredients Separately: In a separate medium bowl, whisk together the 2 ½ cups of all-purpose flour, 1 teaspoon of baking powder, and 1 teaspoon of kosher salt. Whisking aerates the flour and evenly distributes the leavening and salt. This ensures the blondies bake evenly and have a balanced taste in every bite.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture into the wet butter-sugar mixture. Add it in about one cup at a time, stirring gently but thoroughly with each addition. Mixing slowly prevents overworking the batter, which can make blondies tough instead of chewy. Stop as soon as no streaks of flour remain. The batter should be thick, dense, and spreadable.
- Fold in the Mix-Ins: Choose your favorite add-ins—chocolate chips, toffee bits, chopped nuts, dried fruit, or candy pieces—and gently fold them into the batter. Use anywhere from ½ cup to 2 cups, depending on how loaded you want your blondies. Folding ensures even distribution without deflating the thick batter. This step makes the recipe endlessly customizable to your taste or occasion.
- Spread Batter into the Pan: Transfer the thick batter into your prepared baking pan. Since blondie batter is dense, spreading can be tricky. To make it easier, place a sheet of parchment paper, wax paper, or even plastic wrap on top of the batter and press it gently with your hands or a spatula to smooth it evenly to the edges. This technique keeps the batter from sticking and ensures an even thickness for uniform baking.
- Bake Until Just Set: Place the pan in the preheated oven. Bake for 20–30 minutes if using a 9x13-inch pan, or 30–40 minutes for a 9x9-inch or 7x11-inch pan. Keep an eye on them during the last few minutes—blondies are best slightly underbaked in the center. Look for edges that are golden brown and gently pulling away from the pan while the middle still looks a little soft. They will continue to cook slightly as they cool.
- Cool Completely Before Cutting: Remove the pan from the oven and place it on a wire cooling rack. Let the blondies cool in the pan for at least 30–40 minutes. Cooling allows them to firm up and makes slicing much easier. Once cooled, lift them out of the pan using the parchment or foil overhang.
- Slice and Serve: Using a sharp knife, cut the blondies into 12 larger bars or up to 16 smaller squares, depending on your preference. For the cleanest slices, wipe your knife between cuts. Serve them as-is, or for an indulgent treat, pair with a scoop of vanilla ice cream or a drizzle of caramel sauce.
- Store for Freshness: Keep the blondies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week, or freeze them individually wrapped for up to 3 months. Simply thaw at room temperature before enjoying again.
Notes
- Use real butter for the richest flavor and chewy texture; margarine or spreads won’t give the same results.
- Light or dark brown sugar both work—dark adds deeper molasses notes, while light gives a milder caramel flavor.
- Adding an extra egg yolk helps bind the batter, preventing fat separation while giving a fudgy texture.
- For easy slicing, let the blondies cool fully before cutting and use a sharp knife, wiping clean between cuts.
- Don’t overbake—remove when the edges are golden and the center looks slightly soft. They’ll finish setting as they cool.